Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.

When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.

Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.

To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.

Press stack lightly together with fingers.

Then roll out as before.

Method

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry sheet and using a sharp knife cut strips of pastry from the shorter side, approximately 1 ½ cm wide.

Cut approximately 4cm off the end of the strip and spread ½ teaspoon of jam over the remaining length.

Roll up the longer piece of pastry to form the snail’s shell, put a small blob of jam in the middle of the shorter piece and sit the pastry shell on top, making sure it is secure.

Repeat the process, place the snails on a baking tray and bake in the oven for 12-15 minutes, until the pastry is risen and golden.

Allow to cool before decorating with strawberry laces.

Tips

Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.

To ensure that the body and shell don’t separate during baking, you can insert a cocktail stick through the top of the shell, all the way through to the base.

Don’t use too much jam as it will ooze out during baking and make a sticky mess.